TOTAL PHENOLIC CONTENT AND ANTIBACTERIAL ACTIVITY OF HOMEMADE FIG AND MULBERRY VINEGAR

In this study, antimicrobial activity of traditionally produced fig and mulberry vinegar was examined. The minimum inhibitoryconcentration (MIC) and minimum bactericidal concentration (MBC) of vinegar samples against eight microorganismsincluding Bacillus subtilis, Enterococcus faecalis, Escherichia coli, Escherichia coli O157:H7, Listeria monocytogenes,Salmonella typhimurium, Staphylococcus aureus and Pediococcus acidilactici were determined. Both types of vinegarexhibited inhibitive effect on all test microorganisms. The MIC values of fig and mulberry vinegar were determined as rangingbetween 0.39-12.5% and 3.12-12.5% (v/v), respectively. The most sensitive bacteria to fig vinegar was B. subtilis while S.typhimurium was the most sensitive one to mulberry vinegar. After neutralization of vinegar, bactericidal effect was observedonly in fig vinegar sample, which had higher total phenolic content than mulberry vinegar. These results indicated the potentialof home-made vinegars as antimicrobial substance that could be used as functional food ingredients and as food supplements.